| Grape | Malbec, Syrah (Shiraz), Pinot Noir, Rosé Blend |
| Style | Dry, Rosé, Light Bodied, Fresh, Red Fruit, Crisp, Food Friendly, Easy Drinking |
| Country | Argentina |
| Region | Mendoza |
| Volume | 75cl |
| ABV | 13.5% |
| Dietary | Vegetarian, Vegan |
A splenidid, if not, perfect summertime taste with Finca Mangato 'Leticia' Rosado de Tintas. Delight in the delicate blend of ripe red fruits and refreshing floral notes. The palate is full of crunchy red summer fruit and the mouth-watering acidity makes it the ideal food-friendly Rosé for picnics, barbeques, and any occasion under the sun. Enjoy with seafood, salads, and vegetarian dishes.
Leticia, which means Joy in Latin, is the name of one of winemaker Estela Perinetti's Daughters, with the range inspired by her frank and genuine laugh and her refreshing gaze.
About the Producer
Introducing Estela Perinetti and her wonderful wine range known as Las Estelas. Estela was one of the first of South America’s rapidly growing family of women winemakers. She spent more than two decades heading up some of Catena’s most high-profile winery projects and she has been very much in demand as one of Mendoza’s leading consultants since. Las Estelas is her baby!
The story begins in the early 1940s when Estela’s grandfather, Dr. Hector Perinetti, son of an immigrant from Piedmont, purchased a piece of land in Tupungato and planted Semillon. (At that time this area was considered too cold for red grapes!) When aged just two years old his eldest son, Hector Junior, named the vineyard – Finca Mangato.
As these vines became old and increasingly non-viable in the 1990s, Estela and her mother – Estela Armando, also a winemaker! – decided to grub up the Semillon to plant red varietals such as Malbec, the Cabernets Sauvignon and Franc, and Merlot and Syrah, and these vines form the basis of Las Estelas today.
Vist the Las Estelas Website
Vineyard and Winery
The grapes for this beautiful Rosé came from Finca Mangato located in El Peral, Tupungato at 1200 metres above sea level on sandy loam soils deep with pebble subsoils.
The red grapes are cold pressed and fermented with selected yeast in stainless steel tanks at temperatures between 15 and 18°C for 20 days.
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